BillyVance 34 #1 November 6, 2015 "Mediocre people don't like high achievers, and high achievers don't like mediocre people." - SIX TIME National Champion coach Nick Saban Quote Share this post Link to post Share on other sites
Zep 0 #2 November 6, 2015 "But don't even talk to me about garlic or onion powder or compound butter." We have a winner. Just one thing to add, use a seasoned heavy cast pan and no oil or that Crisco shit. Gone fishing Quote Share this post Link to post Share on other sites
JohnnyMarko 1 #3 November 7, 2015 This reminds me of the reporter who ordered a well-done steak from one of Gordon Ramsey's restaurants and complained that it was dry and Gordon ripped him a new asshole and walked out of the interview. Worth a Google/YouTube for a 2 minute video. Quote Share this post Link to post Share on other sites
gowlerk 1,916 #4 November 7, 2015 I've got 3 lbs of sirloin on the gas grill right now. Lawry's seasoned salt. Excuse me, I've got to turn them!Always remember the brave children who died defending your right to bear arms. Freedom is not free. Quote Share this post Link to post Share on other sites
JohnMitchell 14 #6 November 7, 2015 gowlerk I've got 3 lbs of sirloin on the gas grill right now. Lawry's seasoned salt. Excuse me, I've got to turn them! I've got a 2 pound porterhouse waiting to go on the grill tomorrow. Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #7 November 7, 2015 Ooh. I've been thinking I should make a steak lately. It's been months. Time to bust out the cast iron frying pan! This is pretty much how I do it, except I use kosher salt. I usually get compliments on the slabs of cow I deliver to the table.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
jclalor 12 #8 November 7, 2015 JohnnyMarkoThis reminds me of the reporter who ordered a well-done steak from one of Gordon Ramsey's restaurants and complained that it was dry and Gordon ripped him a new asshole and walked out of the interview. Worth a Google/YouTube for a 2 minute video. http://youtu.be/lCc8IEvh70w Quote Share this post Link to post Share on other sites
JohnnyMarko 1 #9 November 7, 2015 jclalor***This reminds me of the reporter who ordered a well-done steak from one of Gordon Ramsey's restaurants and complained that it was dry and Gordon ripped him a new asshole and walked out of the interview. Worth a Google/YouTube for a 2 minute video. http://youtu.be/lCc8IEvh70w Yup that's it, thanks. Always worth a rewatch. Quote Share this post Link to post Share on other sites
JohnMitchell 14 #10 November 7, 2015 Funny how brutally honest gets confused with "angry". Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #11 November 7, 2015 If I owned a restaurant, the staff would be trained to respond to a request to cook anything well done with "No! Get the fuck out!" Maybe Ramsey just thought no one would ever be stupid enough to do that in his restaurant. I admire his restraint in not leaping out of his chair and punching the guy in the dick.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
ryoder 1,391 #12 November 7, 2015 FlyingRhenquestIf I owned a restaurant, the staff would be trained to respond to a request to cook anything well done with "No! Get the fuck out!" If you are talking about a *solid* piece of meat, yes. Any contamination exists on the outer surface where the heat of cooking kills it. If you are talking about any kind of *ground* meat, (eg hamburger), no. Grinding distributes any contamination throughout the meat, and it cannot be killed unless it is cooked to "well done"."There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
RiggerLee 61 #13 November 7, 2015 Medium, gray in the middle will do the trick. Well done is on the dark side of burnt. No one cooks even hamburger "well done". The only exception I've ever known was my father. He liked his steaks thin and cooked well done. His test was if he could hit it with a fork and crack it in half. Operative word is burnt, as in to a crisp. I can offer no excuse for the terrible things that that man did to perfectly good peaces of meat. I refused to eat steak as a child and it's all because of him. Then one night in high school our team went out to eat at a steak house. I was informed that I would have to eat some thing and they ordered me a steak medium rare. It was like the first hit of crack. I've been a meat eater ever since. LeeLee [email protected] www.velocitysportswear.com Quote Share this post Link to post Share on other sites
tkhayes 134 #14 November 7, 2015 there is only one kind of steak - it is called a rib-eye, and there is only one way to have it, and that is medium rare. Well done? - are you fucking kidding me? Quote Share this post Link to post Share on other sites
gowlerk 1,916 #15 November 7, 2015 tkhayesthere is only one kind of steak - it is called a rib-eye, and there is only one way to have it, and that is medium rare. Well done? - are you fucking kidding me? http://dishingitoutwithclarissa.com/2013/09/23/cooking-a-steak-in-a-cast-iron-skillet/your-steak/Always remember the brave children who died defending your right to bear arms. Freedom is not free. Quote Share this post Link to post Share on other sites
JohnMitchell 14 #16 November 8, 2015 tkhayes there is only one kind of steak - it is called a rib-eye, and there is only one way to have it, and that is medium rare. Well, you missed a helluva Porterhouse at our place tonight, cooked rare. I like rib-eye, but I don't exclude the other cuts. Quote Share this post Link to post Share on other sites
aphid 0 #17 November 8, 2015 tkhayesthere is only one kind of steak - it is called a rib-eye, and there is only one way to have it, and that is medium rare. Well done? - are you fucking kidding me? Please excuse my ignorance. I was raised in a home where we cooked our steaks only over an outdoor grille. The broiler oven was used for roasts. (Incidentally, we only ever indulged in top cuts of grain-fed Canadian beef - and for much of it, from our own very pampered Herefords) I have quite honestly never watched steaks cooked on a stove / in a cast pan. I'm sure I've been served these many times over the years, just never have seen it done and never gave it any thought. It certainly looks to be a good idea when it's cold and rainy or even snowing outside. I'm willing to give it a try. I always choose custom-ordered and cut tenderloin steaks from the butcher (well, sometimes rib-eye) in 1.25" - 1.5" thicknesses. I age them myself sealed air tight for about 5 days, the last day at room temperature. I prepare only med/rare and medium. I use a meat thermometer and remove when the centre achieves just shy of 135 degrees, then let them rest for about 2 1/2 to 3 minutes. When using a cast iron skillet or an electric fry pan, what temp is appropriate to begin with? Thank you. John Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #18 November 8, 2015 I mostly use Alton's recipe: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe.html but the searing part takes a bit of practice. Seems like there's a pretty fine line between searing and "Holy shit that's a lot of smoke!" This recipe also always makes a lot of smoke, so be sure you have adequate ventilation. It seems like the pan is ready when a drop of water skitters off it. A friend just gave me an IR thermometer, so I'll take a reading next time I make one. Which may be tomorrow. I also feel like the oil is optional, although I usually get better results when I use it. He also has an alternate method which seems marginally... insane... to me. But I hear it works well for many types of steaks, so I might have to try it sometime.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
ryoder 1,391 #19 November 8, 2015 FlyingRhenquest He also has an alternate method which seems marginally... insane... to me. But I hear it works well for many types of steaks, so I might have to try it sometime. Omigawd, that guy reminds me of the "Lincoln Meyer" eccentric character from "Boston Legal"!"There are only three things of value: younger women, faster airplanes, and bigger crocodiles" - Arthur Jones. Quote Share this post Link to post Share on other sites
Phillbo 11 #20 November 8, 2015 http://thechive.com/2015/06/13/this-man-has-perfected-the-dry-aged-ribeye-photos/ Quote Share this post Link to post Share on other sites
Coreeece 2 #21 November 8, 2015 Phillbohttp://thechive.com/2015/06/13/this-man-has-perfected-the-dry-aged-ribeye-photos/ Yep, thanks - that's how it's done - but may I recommend using lump charcoal rather than briquettes to limit charcoal dust from falling onto the steak?Never was there an answer....not without listening, without seeing - Gilmour Quote Share this post Link to post Share on other sites
Stumpy 256 #22 November 8, 2015 tkhayesthere is only one kind of steak - it is called a rib-eye, and there is only one way to have it, and that is medium rare. Well done? - are you fucking kidding me? Incorrect. (Apart from the well done bit - on that, you are spot on!)Never try to eat more than you can lift Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #23 November 9, 2015 Ok, just did one. Might post some pictures on Reddit's r/foodporn later on. The IR thermometer said my cast iron frying pan was at 400 degrees when I thought it was ready, and my steak was a perfect medium rare. Recovering from a day of skydiving and a foodgasm right now.I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
aphid 0 #24 November 9, 2015 FlyingRhenquestThe IR thermometer said my cast iron frying pan was at 400 degrees when I thought it was ready, and my steak was a perfect medium rare. Thank you. John Quote Share this post Link to post Share on other sites
FlyingRhenquest 1 #25 November 9, 2015 https://www.reddit.com/r/FoodPorn/comments/3s3n0x/a_perfect_medium_rare_5312x2988/I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here? Quote Share this post Link to post Share on other sites
